Ginger Flower Chicken

It’s a well-known traditional dish of Tangshan. The main material is the chicken legs of the newly grownup hens in the ginger flower booming season, late autumn or early winter. Firstly, clean the chicken legs thoroughly and pickle them with cooking wine, food hygiene and sliced scallion and ginger for a short time. Secondly, fry them with hot oil, and remove them to the serving plate when they turn purplish red. Thirdly, clean and cut Longyacai (the stem segments of Hairyvein Agrimony), fry them with hams, ginger and scallion powders, and put them on the top of chicken legs. This delicious dish has a bright color, soft bones, tender meat, an aromatic smell and a special taste.